






Lamb Kofta with Almond Flour Yogurt
PREP TIME: 1 hour
Ingredients
Serves: 15 (2 skewers per portion)For the Lamb Kofta
- 170 g onions, peeled (6 oz)
- 28 g garlic, peeled (1 oz)
- 14 g parsley (½ oz)
- 1.36 kg ground lamb (3 lb)
- 15 g kosher salt (1 tbsp)
- 5 g black pepper (1 tsp)
- 2.3 g sumac (1 tsp)
- 7.5 g paprika (1 tbsp)
- 4 g Aleppo chili powder (2 tsp)
- 368 g full-fat Greek yogurt (13 oz)
- 28 g lemon juice (1 oz)
- 28 g orange juice (1 oz)
- 5 g salt (1 tsp)
- 113 g almond flour (4 oz)
- 6 g cumin seeds (1 tbsp)
- 6 g coriander seeds (1 tbsp)
- 56 g white sesame seeds (2 oz)
- 2 g black peppercorns (1 tsp)
- 5 g kosher salt (1 tsp)
- 2 g dried thyme (2 tsp)
- 2.3 g sumac (2 tsp)
Preparation
For the Lamb Kofta- Combine 170 g onions, 28 g garlic, and 14 g parsley in a food processor and process until finely chopped.
- Place the onion mixture in a bowl and add 1,360 g ground lamb, 15 g kosher salt, 5 g black pepper, 2.3 g sumac, 7.5 g paprika, and 4 g Aleppo chili powder.
- Roll 57 g (2 oz) portions into cylinders and skewer them with wooden or metal skewers.
- Cook the skewers on a char grill until fully cooked or place on a parchment-lined sheet pan and bake at 204°C for 6 to 8 minutes, until fully cooked.
- For each serving, plate two skewers, drizzle with Citrus Yogurt, and sprinkle with Almond Flour Dukkah.
- In a bowl, whisk together the ingredients.
- Transfer to a squeeze bottle and refrigerate.
- Spread 113 g almond flour onto a sheet pan and bake in a 162°C oven for 4 to 6 minutes, or until lightly golden brown.
- In a sauté pan, combine 6 g cumin seeds, 6 g coriander seeds, 56 g white sesame seeds, and 2 g black peppercorns and toast over low heat, stirring often, for 3 to 5 minutes until aromatic.
- Cool to room temperature, then grind coarsely in a spice grinder.
- Mix the toasted almond flour with the ground spices, 5 g kosher salt, 2 g dried thyme, and 2.3 g sumac.
Nutritional Info (Per Serving)
Calories: 167
Total Fat: 13.29 g
Saturated Fat: 4.72 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 189.39 mg
Total Carbohydrate: 2.35 g
Dietary Fiber: 0.89 g
Total Sugars: 0.03 g
Protein: 9.61 g
Vitamin D: 0 mcg
Calcium: 24.20 mg
Iron: 1.35 mg
Potassium: 66.41 mg
Notes
This dish beautifully combines the rich, tender flavors of spiced lamb with the bright freshness of citrus yogurt and the crunchy, nutty texture of almond flour dukkah.
Did You Know?
In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients.
Source: Almond Board of California · Chef: Created by the University of Massachusetts Amherst Dining team. · View Original